Baba Ganoush · Classic

Smoky Baba Ganoush

Screen stays on while you cook

Say “next”, “back”, “repeat”, “start timer”, “how much flour”, “ingredients” or “stop listening”.

Hands-free cooking

With your OK, your browser's microphone listens for short commands like “next” while this page is open, and steps are read aloud.

Simmerbee never records, keeps or sends your audio, and listening stops when you hide or leave this page. Privacy

What you can say

“Next”, “back”, “repeat”, “step 3”, “start over”
“Start timer”, “set a timer for 10 minutes”, “pause timer”, “resume timer”, “time left”, “stop the alarm”
“How much butter?” (answers for the servings and units you picked)
“What can I use instead of buttermilk?”, “Can I use oil instead of butter?”, “I'm out of eggs”
“How do I fold?”, “What does temper mean?”, “What are soft peaks?”
“How many grams is a cup of flour?”, “How many tablespoons in a stick of butter?”, “What is 350 in Celsius?”
“Ingredients”, “close ingredients”, “quiet” (stop reading), “stop listening”

Reading aloud Voice Speed 1.0× Read steps aloud

Before you start

Gather your ingredients

2 medium eggplants, about 2 1/2 pounds total
¼ cup tahini, stirred well
Swaps for tahini
Instead of tahini
- Sunflower seed butter: The same amount. Sweeter and earthier; close in texture.
- Cashew or almond butter: The same amount. Milder and sweeter.
- Greek yogurt + a little sesame oil: The same amount of yogurt, plus a few drops of toasted sesame oil. Tangy and lighter; still tastes of sesame (skip the oil for a sesame allergy).
More for tahini

Cooking for an allergy? Check every label.
3 tbsp lemon juice
Swaps for lemon juice
Instead of lemon juice
- Lime juice: The same amount. A different, more floral aroma; works almost everywhere.
- Bottled lemon juice: The same amount. More sour and flatter; fine in cooking and baking, less bright in dressings and drinks.
- White wine vinegar or white vinegar: Half as much. Sharper, with no citrus aroma.
More for lemon juice
1 clove garlic, finely grated
Swaps for garlic
Instead of garlic
- Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
- Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.
More for garlic
¾ tsp kosher salt
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
More for salt
¼ tsp ground cumin
Swaps for ground cumin
Instead of cumin
- Ground coriander: The same amount. Brighter and citrusy, less earthy.
- Chili powder: Twice as much. Contains cumin, plus chile heat and garlic.
- Caraway seeds, ground: Half as much. A related flavor, a bit sharper.
More for cumin
2 tbsp olive oil, plus more for drizzling
Swaps for olive oil
Instead of olive oil
- Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
- Butter: The same amount. Richer and nutty when browned.
- A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.
More for olive oil
1 tbsp fresh parsley, chopped
Swaps for fresh parsley
Instead of parsley
- Dried parsley: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Very mild; it adds color more than flavor.
- Cilantro: The same amount. Stronger and citrusy; suits Mexican and Asian dishes.
- Celery leaves or chervil: The same amount. Celery leaves are peppery and grassy; chervil is mild with a hint of anise.
More for parsley
¼ tsp smoked paprika, for sprinkling
Swaps for smoked paprika
Instead of paprika
- Sweet paprika + a pinch of chipotle or cumin: The same amount of paprika, plus a pinch. Some smokiness without the full smoked flavor; chipotle adds heat.
- Chipotle powder: About ¼ the amount. Smoky and much hotter.
More for paprika
pita, warmed, for serving

Step 1 of 6

Move an oven rack about 6 inches below the broiler and turn the broiler to high.

Line (how to line a pan)

Line a pan Cover the bottom (and sometimes sides) of a pan with parchment or foil so food doesn't stick and lifts out easily. 1. For a sheet pan, tear parchment the size of the pan and lay it flat.2. For a round cake pan, trace the bottom on parchment, cut the circle out and press it in.3. For brownies and bars, leave two long sides hanging over to make handles (a "sling").4. A little grease under the paper holds it in place. Done when: The paper lies flat with no folds where the batter could run under it. How to line a baking pan with parchment: mistakes to avoid

a sheet pan with foil.

Step 2 of 6

Prick each eggplant a few times with a fork and set them on the pan.

Broil (how to broil)

Broil Cook or brown food with strong heat from the top of the oven, like an upside-down grill. 1. Move an oven rack so the food will sit 3 to 6 inches from the heat.2. Turn the broiler on and give it a few minutes to heat.3. Use a metal pan (never glass that isn't broiler-safe) and put the food in.4. Stay at the oven and check every minute; things go from brown to burnt fast.5. Turn the food if the recipe says to. Done when: The top is browned and bubbly or charred in spots, usually in 1 to 5 minutes. Safety: Don't use parchment or wax paper under the broiler; it can catch fire. Use foil or a bare pan.How to broil: mistakes to avoid

, turning every 10 minutes with tongs, until the skin is blackened all over and the eggplants have collapsed and feel completely soft.

Step 3 of 6

Let the eggplants cool on the pan until you can handle them.

Step 4 of 6

Split them open, scoop the soft flesh into a strainer and let it drain, discarding the skins and any big seed pockets.

Step 5 of 6

Mash the eggplant in a bowl with a fork until mostly smooth, then stir in the tahini, lemon juice, garlic, salt, cumin and olive oil.

Step 6 of 6

Taste and add more lemon or salt, then spread in a shallow bowl, drizzle with oil and sprinkle with parsley and smoked paprika.

All done

Enjoy!

Made it? Sign in to rate it and leave a review.

Swipe or use ← → keys

Ingredients

2 medium eggplants, about 2 1/2 pounds total
¼ cup tahini, stirred well
Swaps for tahini
Instead of tahini
- Sunflower seed butter: The same amount. Sweeter and earthier; close in texture.
- Cashew or almond butter: The same amount. Milder and sweeter.
- Greek yogurt + a little sesame oil: The same amount of yogurt, plus a few drops of toasted sesame oil. Tangy and lighter; still tastes of sesame (skip the oil for a sesame allergy).
More for tahini

Cooking for an allergy? Check every label.
3 tbsp lemon juice
Swaps for lemon juice
Instead of lemon juice
- Lime juice: The same amount. A different, more floral aroma; works almost everywhere.
- Bottled lemon juice: The same amount. More sour and flatter; fine in cooking and baking, less bright in dressings and drinks.
- White wine vinegar or white vinegar: Half as much. Sharper, with no citrus aroma.
More for lemon juice
1 clove garlic, finely grated
Swaps for garlic
Instead of garlic
- Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
- Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.
More for garlic
¾ tsp kosher salt
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
More for salt
¼ tsp ground cumin
Swaps for ground cumin
Instead of cumin
- Ground coriander: The same amount. Brighter and citrusy, less earthy.
- Chili powder: Twice as much. Contains cumin, plus chile heat and garlic.
- Caraway seeds, ground: Half as much. A related flavor, a bit sharper.
More for cumin
2 tbsp olive oil, plus more for drizzling
Swaps for olive oil
Instead of olive oil
- Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
- Butter: The same amount. Richer and nutty when browned.
- A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.
More for olive oil
1 tbsp fresh parsley, chopped
Swaps for fresh parsley
Instead of parsley
- Dried parsley: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Very mild; it adds color more than flavor.
- Cilantro: The same amount. Stronger and citrusy; suits Mexican and Asian dishes.
- Celery leaves or chervil: The same amount. Celery leaves are peppery and grassy; chervil is mild with a hint of anise.
More for parsley
¼ tsp smoked paprika, for sprinkling
Swaps for smoked paprika
Instead of paprika
- Sweet paprika + a pinch of chipotle or cumin: The same amount of paprika, plus a pinch. Some smokiness without the full smoked flavor; chipotle adds heat.
- Chipotle powder: About ¼ the amount. Smoky and much hotter.
More for paprika
pita, warmed, for serving